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Recipes » Side Dishes » Venezuelan Corn Arepas
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Ingredients

  • 2 cups of precooked cornmeal (masaharina)
  • 2 ½ cups of water (approximately)
  • 2 tablespoons ground flaxseed
  • ¼ teaspoon turmeric
  • Salt and pepper to taste

Instructions

  • 1. In a large bowl, combine the cornmeal, flaxseed, turmeric, and salt and pepper.
  • 2. Add the water little by little, while mixing the dough with your hands. The dough should hold together and be soft and moist
  • 3. Let the dough rest for 2 minutes.
  • 4. Preheat a nonstick skillet over medium-low heat.
  • 5. Scoop out a small handful of dough and roll into a ball. Gently press the ball into a medium-thick circular disc.
  • 6. Place the arepas in the pan and cook until golden brown on both sides.
  • 7. Serve the arepas hot.

Cooking Tips

  • 1. Fill the arepas with beans, avocado, or your favorite plant-based filling.
  • 2. To prepare red arepas, process ½ cup of beets with ½ cup of water in a blender. Replace the water with this “beet juice” to mix with the cornmeal mixture.
  • 3. To prepare green arepas, process ½ cup of spinach with ½ cup of water in a blender. Replace the water with this "spinach juice" to mix with the cornmeal mixture.

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